ScottyBoy

Straight out of the bag they go into the breading, left out at room temp I bread again 15 min later before the fry. Breading sticks perfectly and evenly.

Thing is I really really don't mind if someone takes a picture. I guess the food what good enough that they wanted a photo. That said I still feel awkward in someone else's restaurant...

That's why you need a super expensive DSLR with a ultra high ISO Though I do feel a bit embarrassed when a friend brings one of those things. No flash needed but just makes me feel awkward.

Made some fried pousin, sous vide at 147 for 2 hours, a spiced breading. I like to bread once and wait 15 minutes or so to hit it again. Made some light coleslaw.

Funny, I made almost the same pasta tonight but cracked an egg yolk on it.

Shaved a bunch of leftover veggies into a white sauce with pecorino. It wasn't bad but I always prefer other people's cooking. I need to give tamales a shot some time!

A whole lot better than my dinner tonight!

Man, Friday?! You must have big plans...

Yeah I make torchons, freeze then in portions that I can use for individual dinners. Shaved with a micro plane with inspiration from David Chang.

Just caught up, these are some serious eats!

Salmon poached at 105 in olive oil with a dill-bacon-meyer lemon cream, sourdough croutons. Baby red chard, tatsoi, preserved lemon dressing and shaved frozen foie. Sous vide squab and poussin, grits and shaved brussel sprouts. For a dinner for a client last night.

Yuuuummmm

Dang that's quite a spread!

2 of my friend's chickens turned out to be roosters. Can't have them in the city it's coq au vin time

Amazing as always darch. Those stuffed fennel bulbs are awesome!

Always a plus to have a roommate that can "cook back" at you. Skirt steak, onion, romesco, crema, cilantro and lime.

A vegan version of my signature desert. Chocolate cake, coconut cream salted caramel, soy-coconut coffee ice cream and peanut butter powder.

Exactly, I'm looking to get a nice brown crust on it. I think of the darker stuff as "charring". Which has it's benefits in certain applications. As apposed to "Scorched".

Two examples of why I love Modernist techniques, I can cook say a lamb loin perfectly, shock it in ice, trasport it to another kitchen, reheat and then sear it to perfection when I need to plate that dish. I have a desert that I like to use the flavor of peanuts in. I don't want people chasing peanuts around the plate and would rather not have the texture of peanut butter in the dish. Solution = maltodextrin. Every bite gets a little bit of peanut flavor. Honestly for me, all these new techniques are all about execution. They come from people thinking outside of the box and making stuff I would never make, but I reap the benefits!

It's one of the things I tell my clients after the meal while talking food over a glass of wine. "It's not like the oil or fat is going to jump out of your pan and onto your plate". Especially with more novice cooks, more oil will = less stick and it might make them a bit more comfortable.

I would say the really big chicken sandwich is solid. Although I grew up with it, the idea of a double decker chicken sando just like a double burger is awesome.

Interesting. I put caramel on my signature desert and then sprinkle peanut butter powder on top. If I remember I'll try a little batch with the peanut butter straight in (I make caramel every few days).

Hmmm, I'll have to try less oil sometime. But plenty of oil (even up to 1/4 inch) always gave me great results throughout my career. Sorry for the obligatory fancy pants photos...

Dude that wellington looks AMAZING!

Looove tarragon.